Creamy Broccoli Soup with Sour Cream and Cheddar Recipe

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Ingredients

	1 tsp. olive oil
	3/4 c. diced onion
	1/2 c. matchstick-size carrot strips
	2 minced medium garlic cloves
	1 3/4 c. fat-free, low-sodium chicken broth
	14 oz. frozen broccoli florets
	3/4 tsp. crumbled dried thyme
	1/8 to 1/4 tsp. cayenne pepper
	1 1/2 c. skim milk

	1/8 tsp. salt
	1/4 c. plus 2 tbsp. fat-free sour cream
	1/4 c. plus 2 tbsp. shredded sharp cheddar cheese


Instructions


In a large saucepan heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion and carrot for about 3 min. or until the onion is soft, stirring frequently. Stir in the garlic. Cook for 15 sec., stirring constantly. Stir in the broth, broccoli, thyme, and pepper.


Increase the heat to high. Bring to a boil. Cover and reduce to simmer, cooking for 8-10 min. or until the broccoli is tender. Remove from the heat


In a food processor or blender process the soup in batches until smooth. Return the soup to the pan. Stir the milk and salt into the soup. Cook over medium heat for 1 min. or until heated.


Serve topped with sour cream and cheese.


Serving Suggestions

Not tried this recipe as of yet.

Originally Submitted 8/24/2013

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